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Poblano-Cucumber Salsa

This cool, slightly spicy condiment can be served with tortilla chips as an hors d’oeuvre or used as a topping for black bean soup.

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This cool, slightly spicy condiment can be served with tortilla chips as an hors d’oeuvre or used as a topping for black bean soup.

Servings
1/4 cup serving

Ingredients

  • ½ cucumber, peeled, seeded, and cut into small dice
  • 1 poblano chile
  • ¼ cup cilantro, chopped
  • 2 Tbs. lime juice
  • 1 clove garlic, minced (1 tsp.)
  • 1 jalapeño chile, stemmed, seeded, and minced
  • ½ tsp. salt
  • 1 ripe avocado, diced

Preparation

Preheat oven to broil. Roast poblano chile 15 to 20 minutes, or until skin is blackened, turning occasionally. Cool until easy to handle. Remove charred skin, discard seeds and stem, and cut into small dice. Combine poblano, cucumber, cilantro, lime juice, garlic, jalapeño, and salt in small bowl. Gently fold in avocado. Season with salt and pepper.

Nutrition Information

  • Serving Size Makes 1 1/2 cups
  • Calories 50
  • Carbohydrate Content 5 g
  • Cholesterol Content 0 mg
  • Fat Content 3 g
  • Fiber Content 2 g
  • Protein Content 1 g
  • Saturated Fat Content 0 g
  • Sodium Content 197 mg
  • Sugar Content 1 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g